Crispy sauerkraut in a jar quick recipe. Spicy sauerkraut

Sauerkraut is one of everyone's favorite dishes. This delicious instant dish can be prepared all year round. There are many recipes for sauerkraut. And each is good in its own way. Amazing taste and pleasant aroma, the appetizing appearance of crispy cabbage... It is also an important and practically the main source of vitamins and microelements that are so necessary for our body! Nowadays, there are many recipes for sauerkraut in cooking.

The already excellent taste of the fermented crispy dish can be supplemented with various fruits and vegetables, berries, herbs, herbs and spices. It is prepared with carrots, bell peppers, and is very tasty with pickled beets. Add cumin, cinnamon, corinder, garlic and bay leaf.

Our website has a large selection of the most popular sauerkraut recipes. Simple and easy to prepare options you will definitely like.

Sauerkraut - a classic recipe

Let's start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with onion rings and seasoned with aromatic sunflower oil. They are also used to prepare rich winter soups: sour cabbage soup, cabbage soup, solyanka.

What do you need:

• 5 kg of white cabbage;
• 1 kg carrots;
• 80 g salt.

Sauerkraut recipe prepared in the classic way:

Finely chop the cabbage or grate it using a shredder designed for this purpose. Grate the carrots on a coarse grater. Sprinkle the prepared vegetables generously with salt.

Mix the ingredients, lightly rubbing the vegetables with your hands until the juice begins to release. Place in jars or pans, compacting with a wooden masher. To make sauerkraut very tasty, juicy and crispy, it is very important to pack it very tightly.

Cover the jars with a clean cloth. Cover the chopped vegetable mixture with an inverted plate and place a weight on the plate. Leave in the room for 2-3 days, then store in a cool place.

After some time, juice will be released. It can be removed with a spoon. But do not pour out the juice completely; the vegetable salad should be completely covered with liquid. Poke with a clean wooden stick (Chinese chopsticks will do) several times a day.

Simple sauerkraut recipe

Products:

• 1 kg cabbage;
• 300 g carrots;
• 1–2 bay leaves, cumin and anise seeds to taste;
• 25 g salt.

How to cook:

Shred the cabbage. Leave a few leaves whole. Some of them need to be placed on the bottom of the prepared container. Place shredded cabbage in layers on top, sprinkling each layer with salt and shredded carrots.

Add bay leaves and spices. When filling the jars, carefully compact each layer for better juice release. Cover the top with whole leaves and clean gauze folded in 2 layers. Then put a wooden circle and a weight. The weight of the load should be 10% of the weight of the cabbage (per 1 kg of vegetables/100 g of load).

After a few hours, the cabbage will settle and juice will be released. On the 2-3rd day the fermentation process will begin. You need to keep an eye on it during fermentation: remove foam from the surface periodically

Sauerkraut with berries and apples

Ingredients for pickling:

• 1 kg cabbage;
• 100 g apples;
• 100 g carrots;
• 30 g salt;
• cranberries, lingonberries - to taste.

Cooking method:

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Chop the cabbage and mix with grated carrots and apples. Place some of the prepared cabbage in a jar lined with cabbage leaves. Sprinkle with salt, add cranberries and lingonberries, and then lay out the rest.

Cover the top with cabbage leaves and put under pressure for a day. Remove the foam that appears on the surface, pierce the vegetable slices with a wooden stick to release the gases formed between the layers.

Armenian sauerkraut

Required:

• 1 kg cabbage;
• 2 cloves of garlic;
• 100 g carrots;
• 0.5 bell pepper;
• 20 g beets;
• dill, cilantro and parsley - to taste.
• Brine: 500 ml water, 1–2 bay leaves, 1/6 tsp. cinnamon, 30g salt, 6 black peppercorns.

How to ferment cabbage with carrots and bell peppers in Armenian:

Cut the head of cabbage into 4 parts, remove the stalk. Peel the carrots, bell peppers, and cut the beets into thin slices. Peel the garlic, previously soaked in warm water, and chop the greens. Mix all the ingredients and place in a jar, cover with cabbage leaves and a linen napkin, and press down with a weight.

Prepare the brine: add black peppercorns, bay leaves, cinnamon and salt to the water, boil, filter through cheesecloth folded in several layers. Carefully pour cooled brine over the side of the jar. Place in a cool place for 1.5–2 months. Remove the top layer before use.

Spicy sauerkraut

What do you need:

• 1 kg cabbage;
• 1 clove of garlic;
• 200 g carrots;
• 30 g salt;
• ground black pepper - to taste.

Cooking method:

Wash, peel, and cut a strong, dense, intact head of cabbage into 4-6 pieces. Peel the carrots and grate them on a coarse grater, sprinkle with salt and pepper, add crushed garlic. Stuff the cabbage with the resulting mixture, placing it between the leaves.

In this case, the leaves need to be crushed with your hands so that the cabbage is saturated with salt.

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Place tightly in an enamel pan and place under pressure until the juice appears. If the released juice does not completely cover the cabbage, add additional brine to it. It's easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.

Instant sauerkraut

Delicious quick sauerkraut, which will be ready to serve three hours after fermentation.

Ingredients:

• white cabbage – 1 kilogram;
• garlic – 3 – 4 cloves;
• carrots – 2 – 3 pieces;
• table vinegar 9% - 10 tablespoons;
• salt – 1 tablespoon;
• vegetable oil – 0.5 cups;
• water – 0.5 liters;
• sugar - half a glass.

Cooking method:

Peel the cabbage from the top leaves and cut out the stalk. Chop into small strips. Peel the carrots and grate them on a fine grater or Korean style. Press the garlic cloves with a press. Mix all ingredients in a bowl.

Pour water into a saucepan and bring to a boil. Place salt, sugar, oil and vinegar into a saucepan. Bring the mixture to a boil, stirring thoroughly.

Pour hot liquid over vegetable mixture. Cover with a large plate. Place under pressure in the form of a liter jar filled with water. Sauerkraut for three hours to a day at room temperature.

Helpful advice!

The finished dish can be poured into glass jars and stored in the refrigerator covered

.

Sauerkraut in jars for the winter with brine

Delicious crispy sauerkraut in the classic way, which will not leave any lover of such a product indifferent.

Ingredients:

• white cabbage – 2 – 3 kilograms;
• bay leaf – 3 – 4 pieces;
• carrots – 2 – 3 pieces;
• black peppercorns to taste;
• salt – 2 tablespoons;
• sugar – 2 tablespoons;
• water – 1.5 liters.

Recipe:

Dissolve sugar and salt in warm boiled water, stirring well.
Shred the cabbage on a coarse grater or in a food processor. Grate the peeled carrots on a coarse grater. Mix the products.

Place the mixture with carrots into a three-liter jar, compacting it slightly. Periodically place bay leaves and peas between layers. Pour brine into the jar until it is completely covered. Cover the jar loosely with a lid or a piece of bandage.

Leave for 2-3 days at room temperature. Ready sauerkraut can be stored in the refrigerator.

Useful tips!

The jar of cabbage should be placed in a deep bowl, as the brine will overflow during fermentation. For sauerkraut according to this recipe, it is better to choose late varieties.

An unusual recipe for sauerkraut, which turns out to be a very beautiful purple hue.

Ingredients:

• white cabbage – 3 kg;
• beets – 1 kg;
• water – 1 liter;
• sugar – 1 tbsp. l.;
• salt – 2 tbsp. l.;
• bay leaf – 3 pcs.
• table vinegar - 1 tbsp. l.;
• allspice – 5 pcs.;
• black peppercorns – 7 pcs.

Step-by-step cooking instructions:

Remove the top leaves from the cabbage and wash well. Cut in half and cut crosswise into squares.
Cut the peeled beets into thin slices.

Bring a liter of water to a boil, add salt, sugar, allspice and black pepper, bay leaf. Boil over low heat for 10 minutes, then add vinegar. Let it boil for another minute.

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Mix the prepared vegetables with beets in a bowl and pour in the boiled marinade.

Place all ingredients along with the marinade in a three-liter jar. Sauerkraut in a jar for 3 to 4 days in a warm place.

Before serving, you can season with sunflower oil.

Helpful advice!

When fermenting cabbage, you must ensure that its top layer is not left without brine.

Sauerkraut with bell peppers and grapes

Ingredients:

• 6 kg cabbage;
• 1.5 kg carrots;
• 8 sweet peppers;
• 1.5 kg of seedless grapes;
• apples, salt - to taste.

Preparation:

Chop the cabbage, sprinkle with salt and lightly grind. Grate the carrots on a coarse grater, cut the sweet pepper into strips. Mix everything, add grapes and apples, cut into slices.

Place the resulting mass in an enamel container, cover the top with a lid and apply pressure. Leave at room temperature for 2-3 days to sour. Several times a day, pierce the mass with a wooden stick to the very bottom. Then transfer to a cool storage area.

Crispy sauerkraut with carrots

Composition for a 3-liter jar:

• cabbage - 3 kg;
• carrots - 2 medium;
• salt - 70 g;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.

The method for making sauerkraut is very simple and very tasty:

Wash the vegetables. Shred the cabbage and grate the carrots on a coarse grater. Mix thoroughly and add salt. The mixture should be a little saltier than usual in a salad, so when adding salt, taste it. Add bay leaf and peppercorns and mix again.

Next, you should rub everything well with your hands and compact it into a jar, very tightly. Using your hands or a masher (each layer), the jar should be filled to the very top (so if you don't have a lot of cabbage, use a smaller jar).

Place the jar of sauerkraut in a deep plate and leave it on the table for three to four days. Ferment at a temperature of about 20 - 21 "C.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom to release the accumulated gas (if this is not done, the dish will taste bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not completely closed).

After 3-4 days, close the jar of cabbage with a nylon lid and put it in the refrigerator. In the cold, the fermentation process will complete.

Sauerkraut - a very tasty recipe

How much cabbage will fit in a jar can be approximately calculated based on the fact that for each liter you need to take 1 kg of cabbage, but due to waste, take a little more.

For a 4 liter jar:

• 4-4.5 kg of cabbage in heads;
• 350-400 g carrots;
• salt - to taste;
• sugar - a couple of large pinches, but most likely to taste too.

Preparation:

If you use a food processor, use the attachment for the smallest pieces.

Chop the cabbage and pile it up. Grate the carrots and place on top. Sprinkle the carrots with salt and sugar, and mix everything well, but not aggressively, but gently.

Well, if you have a large bowl, it is much more convenient to do this in a bowl. Once the vegetable mixture is smooth, taste for salt and sugar. The taste should be such that you would be pleased to eat it right now, as a salad.

Cover the jar loosely with the lid and leave it on the table for two days if the apartment is warm. If it's cool, you'll need a day or two more.

How do you know when sauerkraut is ready? It will look like glass and drown in its own juice, and its taste will be pleasantly sour.

The finished sweet and sour sauerkraut should be covered with a lid and put in the refrigerator. The cabbage juice released there will partially return.

Sauerkraut is good in all its forms. And in salads, and as a side dish, and as a filling for various dishes, and even just with butter and onions. Quick sauerkraut - This is a great idea for a low-calorie dinner. And it’s not at all difficult to prepare.

Quick sauerkraut in a few hours

It is physically impossible to truly ferment cabbage in less than 2 days. Pickling is a slow process. But there is a little trick. Can be done quick sauerkraut in just 3-4 hours. This recipe is especially good because you can even use young cabbage, which means that you can now make delicious cabbage at any time of the year.

To make quick sauerkraut you will need:

• 1 kg of white cabbage;
• 1-2 carrots;
  
• 3-4 cloves of garlic;
  
• 10 tbsp. l. table vinegar 9%;
  
• 100 g vegetable oil;
  
• 1 tbsp. l. Sahara;
  
• 0.5 liters of water.

Chop the cabbage into strips, grate the carrots on a coarse grater or a Korean carrot grater, crush the garlic or cut into thin pieces. Boil water, dissolve sugar and salt in it, add oil and vinegar, you can add allspice. Bring the marinade to a boil. Pour the resulting marinade over the vegetables mixed in a bowl. Cover the top of the cabbage with an inverted plate and place pressure on top - for example, a jar of water. Leave the cabbage at room temperature for at least 3 hours, up to a day.

The finished cabbage can be transferred to a jar and stored in the refrigerator. But most likely, you will want to eat it quickly.

For variety, you can use a few cans of cabbage, then the cabbage will have a bright color and a pleasant flavor.

Cabbage prepared according to this recipe is not sauerkraut in the literal sense of the word. It would be more correct to call it pickled. But in conditions of acutely limited time, it can serve as a replacement for traditional sauerkraut without much loss.

Sauerkraut in a couple of days

Real sauerkraut does not cook so quickly. But if you still have 2-3 days left, you will be in time. The recipe is almost the same, but without oil and vinegar.

You will need:

• 1 kg of white cabbage;
• 1-2 carrots;
• 1 tbsp. l. Sahara;
  
• 1 tbsp. l. with a heap of coarse salt;
  
• 0.5 liters of water.

Place shredded cabbage and carrots tightly in a 3-liter jar. Fill with brine and cover with a nylon lid with holes or a cloth napkin. Place the jar in a warm place for fermentation. Bubbles will appear in the jar. Periodically, lightly tamp the cabbage with a spoon so that the gas escapes and the cabbage remains under the brine. After two days you can take a sample. Store the finished cabbage in the refrigerator.

It is this type of cabbage that is famous for its beneficial properties, because lactic acid bacteria participated in its preparation. They will help fight vitamin C deficiency, digestive disorders, and excess weight.

In winter, sauerkraut is rightfully considered the best snack. And it’s probably impossible to count how many recipes there are for preparing it. I think that trying to collect them all in one place, or trying to describe them, will end in failure.

Each housewife or owner has their own treasured recipe, according to which they ferment this beloved vegetable year after year. And among them you can find very simple options with a minimum of ingredients, like ours today, and more complex ones - with various spices and additives. After all, if you look at it, what is not added to this snack as additional components. And what fermentation methods are not used.

Add dill seed, cumin, coriander, various peppers, bay leaves, apples, beets... You can’t list everything! They are also prepared in different ways: with vinegar, without it, with brine (hot, cold), using natural fermentation processes. There are recipes where the cabbage is pasteurized at the end of fermentation, and there are recipes where the fermentation process, on the contrary, is stopped at the right moment.

I have already described some of these methods in one of my previous articles. In one of them, we looked at... In another - and in quick ways.

But it remained and will remain the most popular for a long time. We have also given this option due consideration.

But I have another very easy and quick way to sauerkraut, which can also be classified in this category. In it, fermentation processes occur naturally, and even without the presence of sugar, which, as we know, is simply necessary for this.

Here, everything you need is already in the cabbage itself - this is the sugar that has accumulated in the leaves over a long period of growth, and the lactic acid bacteria located there. Sugar will start the fermentation processes, and the lactic acid formed from this will act as a preservative and guarantee storage. It will also help ensure that our snack turns out crispy, and of course tasty and healthy.

After all, it’s probably not worth talking about the benefits of this product. Everyone already knows about this. In addition to the well-known vitamin C, which sauerkraut contains more than any other preparation, there is a whole complex of vitamins. You could write a whole article about this.

And in addition to vitamins, the snack also contains macro- and microelements, enzymes, phytoncides, and healthy fiber.

Therefore, it is imperative to ferment this vegetable crop! Moreover, there are very fast methods for preparing it, requiring minimal labor and time. So today I decided to pickle just one head of cabbage per 2.5 kg. I will store the snack in jars in the refrigerator, and they won’t take up much space there.

It will take me no more than half an hour. And it will ferment for two to three days. Of course, it gets eaten quickly too, I don’t think it will last a week, but that’s good. You can also ferment another head of cabbage here. This is a good way to cook quickly!

Delicious, crispy, instant sauerkraut without vinegar

This is the simplest, easiest and fastest recipe I know. Starting with the simplest calculation of products, and ending with the fact that after just two days a delicious fermented snack can be served on the table, this recipe is extremely attractive, and one of the most beloved and in demand.

It is especially convenient for those who have neither basements nor the ability to salt and store the product in large quantities. Since we now sell fresh cabbage from the beginning of summer until spring, that is, until a new fresh harvest, in this form it can be harvested a little at least every week so as not to clutter up the usable space of the refrigerator.

It turns out very tasty and crispy, that is, exactly the way it is valued and loved most of all.

We will need:

• white cabbage - 2.5 kg
• carrots - 150 - 200 g (less possible)
• salt - 2.5 tbsp. spoons without a slide

I have written this calculation of ingredients for the reason that this is exactly what I am going to use today. In general, you can take any number of kilograms of vegetables.

That is, as you can see, for 1 kg of cabbage you need 1 level tablespoon of salt. You can add as many carrots as you like. If you like it more, add 200 grams, if you like it less, you can get by with 100 grams.

Preparation:

We will store the snack prepared according to this recipe in jars. Their size doesn't matter. Which jars are convenient to put it in, those are the ones we use. The only thing I want to note is that from this amount of ingredients you will get approximately 2 liters of the finished product. Keep this in mind when preparing your jars.

1. For this recipe you need fresh, juicy white cabbage. It will be fermented by natural fermentation, without adding sugar and brine to it, that is, only in the juice that it will secrete itself. Therefore, the presence of the resulting juice is a prerequisite for the processes that will occur during fermentation.

We have already discussed in detail how to choose cabbage, and which varieties are best to buy, in one of the previous articles on this topic, namely, when fermented.

I just want to remind you that the choice of cabbage is almost the most important in the entire cooking process, so study this issue if you want to get a product of such quality that will not disappoint you.

2. Remove the vegetable from the top rough and contaminated leaves. Usually in the fall, heads of cabbage are sold with intact outer leaves, and therefore it is enough to simply remove them. But if you bought a product not during the period of its collection, but which was already in storage, then the upper leaves may turn out to be rotten. Naturally, we remove them, cut off all excess, and be sure to rinse the head of cabbage under running water, holding it by the stalk. We do this to prevent water from getting between the leaves.

Then we let it drain, and wipe the head of cabbage with paper towels or a napkin.

3. The next important step is to cut the vegetable into thin strips. I remember that at first, when I was still very young, this was a difficult task for me. It is not always easy to ensure that the straws are not large but of the same thickness. You need to be patient and take your time.

First, cut the head of cabbage into two to four pieces, depending on its size. Then cut out the stalk, although this is not necessary. You can leave it and, holding it with one hand (for convenience), cut it with the other so that the leaves do not fall apart. Start chopping the vegetable from the end where the leaves are thinnest. And then stick to the given size.

I have always been especially annoyed by the rough thick veins that are on the upper leaves. It seems like you are trying to cut thinner, but when you get to the vein, it turns out thin on one side, but thick on the other. Therefore, you can either cut them in advance, or cut them again, or simply eat the thickened piece. If the cabbage is juicy, then the veins are juicy, and eating them is a pleasure.

And now many people also have various shredders. Therefore, if you have one, then you can chop the vegetable without any effort or time. I have the simplest shredder, but I don’t really like it. Every time I start with it, and then I put it aside and pick up the usual knife.

Yes, another important point. The weight of cabbage is given in its pure form, that is, without the stalk and cut outer leaves. That is, let me remind you again, for 1 kilogram of cabbage you need one tablespoon of salt.

4. It is also best to buy juicy carrots. In appearance, such carrots have an elongated shape, not very thick, and their nose is rather blunt. My mom always calls this variety “Punisher,” no matter what its proper name is. I’m not very good at carrot varieties, but when my mother voices this name, we both understand perfectly well what we’re talking about.

Juicy carrots will add their own portion of juice, and therefore their percentage of juiciness will also be very important.

Peel the sunny orange vegetable and grate it on a coarse grater. You can use a regular grater, which is found in every home. Or you can use a grater for Korean carrots with its medium-sized attachment. What am I doing. In my opinion, in this form the finished snack will look more attractive.

5. If you have a large basin, you can place chopped cabbage in it so that it is convenient to mix all the contents at once. If there is no such basin, then you can use a smaller container for this and mix everything there in parts.

That is, simply put, we need to mix all the chopped and grated ingredients with salt. If the cabbage we used was quite juicy, then there is no need to mash it. If you come across a fork that is not at all juicy, then you can mash it a little before adding carrots to it. Otherwise, such cabbage will not release any juice at all, and the fermentation process will not even be able to begin.

You can mash it with the addition of salt, but as I already said, add carrots only after that. Then mix all the contents.

My cabbage turned out to be small, but strong and juicy. My mother brought it to me from her dacha, and she always grows special varieties for pickling. That's why I didn't crush it. I just added carrots and salt and mixed everything.

Already during this action, the vegetables were slightly moistened. This is a good signal, it means they will stand and give a lot of juice. And we will help them with this.

6. Transfer the chopped and mixed vegetables into a saucepan of appropriate volume. I will use a five liter saucepan. Of course, I won’t be able to make it completely, but during pickling and fermentation the juice won’t run away anywhere.

7. Compact the contents tightly using both fists. Then cover with gauze.

8. Place a large flat plate on top of it. And put pressure on her. This could be a pan filled with water, a three-liter jar, also with water, or you could also put a jar of cucumbers. I haven’t yet had time to put away the ones I mothballed not long ago in the basement, so they will be a burden to me.

9. Leave at room temperature for the fermentation processes to start. The warmer it is in your kitchen, the sooner the cabbage will begin to ferment.

10. I fermented the cabbage in the evening, and within 4 hours juice began to form. It can be clearly seen by lightly pressing on the oppression.

In the morning, having removed the pressure, plate and cheesecloth, you can simply pierce the cabbage with a wooden stick, or lightly toss it with a wooden spatula or a regular fork.

Apparently the kitchen is not warm enough, so gas bubbles have not yet appeared. Although there is quite enough juice, and I think that by the evening bubbles will appear.

Stirring, or piercing the contents, is necessary precisely for the reason that these bubbles are released. If this is not done, then accumulating inside, they will make our snack slightly bitter. After all, cabbage itself is slightly bitter, and the gas produced during the fermentation process will make it even more unattractive in this regard. And then all the bitterness will come out, and you’ll just want to eat the cabbage without stopping.

11. Then crush the snack again with your fists, cover with gauze and put pressure on top.

12. The next evening, pierce the cabbage again or lightly toss it. Rinse the gauze in cold boiled water and cover again and set pressure.

13. The next day, repeat the procedure twice, morning and evening.

At the same time, if the room is warm, then the cabbage already turns out appetizing and tasty, with the same pleasant smell. And it can be sorted into jars, closed with nylon lids and put in the refrigerator for storage.

Do not pour out the juice, be sure to pour it into the jars, and it is advisable that it covers the contents. This way the cabbage will be stored better and longer.

14. If by the end of the second day you try the preparation and it seems to you that it has not yet acquired the desired taste, then leave it for another 12 or 24 hours. At the same time, repeat the already known procedures with piercing the vegetable mass, rinsing the gauze and installing pressure.

In principle, this is the whole recipe. As you can see, everything is simple to such an extent that it couldn’t be simpler. And it's also quite fast. Of course, you can cook cabbage faster. For example, adding vinegar will speed up the process. But in this version the product will turn out to be pickled rather than fermented. But today we have another task, namely, obtaining tasty and crispy instant sauerkraut. Which we did a great job with.

And the Russian proverb “A good appetizer is sauerkraut!” It really suits this recipe.

I hope that this simple and quick classic recipe will appeal to you, as it once did to our entire family. My grandmother used this recipe to ferment cabbage, and my mother still ferments it to this day. And for the past 35 years I have been fermenting it too.

The same recipe can be used for fermenting vegetables in large volumes - in tubs and large pans. However, there is no need to transfer them to jars. We leave it in the pan, covering it with gauze and applying pressure. The only thing is that after two to three days the container with the contents should be taken out into the cold. Store it there.

Even if the snack becomes covered in ice, this usually happens when you store it on the balcony, you can prick it with a knife, bring it to a warm room, let it thaw and eat it the way you want.

And we used to store it in the woodshed, and dad would chop off pieces of cabbage with an ax. When I brought it into the house, we couldn’t wait for it to thaw. They took the frozen pieces and ate them just like that, giving it the opportunity to melt in the mouth.

You can use this appetizer as you wish: simply season with onions and oil, prepare a vinaigrette, cook cabbage soup and borscht, prepare vegetable stew, bigus. Use as a filling for pies and pies. That is, whatever you can cook with cabbage.

Well, the recipe is good, so I don’t even want to stop. The words just flow. But still it's time...

I wish you good and tasty preparations.

And Bon Appetit!

Sauerkraut is a decoration for any table. It helps add variety to our table. Therefore, I suggest you familiarize yourself with some recipes to make your dinner a little more interesting.

The hero of today's celebration contains a large amount of vitamins, and in combination with some other vegetables it increases them several times.

Interesting facts: Pythagoras was the first to grow white cabbage, and it is also included in the diet of Korean astronauts.

Today I will tell you about 5 different recipes for preparing this wonderful dish. They are all very simple and do not require a lot of products.

Arm yourself with pens and notebooks so you don't miss anything important. Let's get started!

Sauerkraut usually begins to be prepared in the fall, when it is already growing in its own beds. Some people try to save this dish for the winter, while others simply enjoy it here and now.

In this instruction, I will tell you how to cook it quickly, while maintaining a crispy and juicy taste. Let's begin!

Ingredients:

• white cabbage – 1 kg;
• water – 1 l;
• apple cider vinegar – 100 ml;
• vegetable oil – 100 ml;
• salt – 40 g;
• sugar – 35 g;
• carrots – 120 g;
• onion – 1 pc.;
• garlic - 20 g;
• greens - to taste;

Preparation:

1. Remove the top leaves from the head of cabbage. And we begin to chop the cabbage so that the pieces are approximately 2 mm.

2. Pour 1 liter of water into a convenient cooking container and add: apple cider vinegar, vegetable oil, salt and sugar. We put it on the stove and when the brine reaches 60 degrees, pour it over the cabbage.

3. Grate the carrots on a fine grater. Then cut the onion into half rings.

4. And the very last ingredient we need today is garlic. Cut in half and then into small circles.

5. Now we combine all our ingredients and press tightly. Place a plate on top so that the water completely covers it, and press at least 3 kg.

6. Put it in the refrigerator and you can try it the next day. Use greens to serve. Bon appetit!

Simply and easily! And most importantly, we can taste the fruits of our labors tomorrow, which is not possible in all types of fermentation. Take note!

Delicious sauerkraut with beets and vinegar for the winter

If you like to make preparations for the winter and take care of it now, then this recipe is just for you. The combination of beets and cabbage cannot be bad, so be sure to try this recipe and it will not disappoint you.

Read, get inspired and repeat the recipe step by step, then you will succeed. Good luck!

Ingredients:

• white cabbage – 1 pc.;
• beets – 1 pc.;
• carrots – 1 pc.;
• water – 1 l;
• sugar – 2 tbsp. spoons;
• salt – 1 tbsp. spoon;
• garlic – 6 cloves;
• vinegar 9% – 50 g;

Preparation:

1. Finely chop the cabbage. Grate beets and carrots.

2. Now we make another layer in the same order.

3. Finely chop the garlic and add to the total mass.

4. Make marinade per liter of water. Add salt, sugar and vinegar. Bring to a boil and pour over the cabbage.

5. Leave under pressure in a warm place for 3 days.

6. After three days, the cabbage is ready to eat. For taste, you can add vegetable oil and serve.

This color drives even the most indifferent person crazy. Look at these colors! And what a taste... Mm! The recipe is truly worthy, don’t lose it!

Sauerkraut in brine for a 3 liter jar

Cabbage in brine retains its beneficial properties and this “crunch” feature. Very tasty and suitable for any table. You have never seen easier preparation!

Try this method if you've never done it before. I think you'll like it! See the instructions on how to do this and be sure to write it down in your recipe book!

Ingredients:

• cabbage – 1.5 kg;
• carrots – 100 g;
• salt – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;

Preparation:

1. Finely and slowly chop our cabbage. Then grate the carrots on a fine grater.

2. For the brine: add 2 tablespoons of sugar and salt to 1 liter of water. Heat on the stove to 60 degrees.

3. Pack the prepared vegetables tightly into a well-washed jar.

4. Fill our jar with the resulting brine and cover it loosely with something, because the cabbage will give its juice and the water will flow out. Place the jar in a bowl so as not to stain anything around it.

5. After 3 days you can already enjoy this wonderful dish!

I am delighted! There are a minimum of ingredients, but you can feed a whole family. How amazing this world is, and how the right combination can be such a big advantage. I wish you bon appetit!

Video about how to quickly ferment cabbage in a day

For those who don’t like to wait, I will show you the fastest way to ferment cabbage - in just one day!

You love recipe videos, so this is all for you! Watch, study and repeat. Treat yourself and your loved ones to this delicacy. Enjoy watching!

Ingredients:

• cabbage – 1 head;
• carrots – 2 pcs.;
• water – 1 l;
• salt – 1 tbsp. heaped spoon;
• sugar – 1 tbsp. heaped spoon;
• allspice - to taste;
• bay leaf - to taste;

This is such a simple recipe! Liked? Then be sure to cook it at home. Your taste buds will thank you very much!

How to deliciously ferment cabbage with bell peppers without vinegar

Cabbage combined with bell pepper gives a delicious aroma and a very pleasant taste. This method of cooking is less popular, but it seems to me that it’s in vain!

Treat your taste buds! Record this recipe somewhere, I think you will definitely want to repeat it.

Ingredients:

• cabbage – 1.5 kg;
• carrots – 300 g;
• bell pepper – 300 g;
• onion – 300 g;
• sugar – 105 g;
• salt – 1.5 tbsp. spoons;
• sunflower oil – 150 ml;

Preparation:

1. First of all, finely chop the cabbage.

2. Then grate the carrots on a coarse grater:

3. Cut the bell pepper into short strips.

4. Then chop the onions. Mix the resulting vegetables. Pour in sunflower oil and sprinkle with salt and sugar.

5. Mix everything well and put it in jars. In this case, you must compact the resulting salad. Ready!

It's all for today. It will bring me joy if at least one recipe turns out to be interesting and useful for you. See you soon! And always good appetite!

Sauerkraut is perhaps the simplest recipe for preserving this healthy vegetable. When cooking cabbage, almost half of such a useful vitamin as B9 (folic acid) is destroyed in it, but during pickling, all the vitamins remain intact and are even added! The amount of vitamin C, for example, increases significantly, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh cabbage. Due to lactic acid fermentation, a large number of probiotics are formed in cabbage, which equates sauerkraut to kefir. Moreover, there is no kefir alcohol in sauerkraut. The brine from sauerkraut is also useful - it contains substances that prevent carbohydrates from turning into fat, and therefore it is excellent for the prevention of gastritis with high acidity and becomes simply an indispensable assistant for losing weight.

In general, it has been decided - we are preparing preparations for the winter from cabbage. Let's pickle the cabbage! As in any business, pickling has its own rules and subtleties.

Cabbage for pickling should be late and mid-late varieties. Early cabbage is not suitable, since it has loose heads and leaves that are strongly colored green; in addition, they are poorer in sugar, so the fermentation process is much worse.
. If you decide to ferment cabbage with carrots, then you need to take carrots in the amount of 3% of the weight of cabbage (300 g of carrots per 10 kg of cabbage).
. For fermentation, use regular coarse salt, not iodized!
. The amount of salt is 2-2.5% of the weight of cabbage (200-250 g of salt per 10 kg of cabbage).
. For greater benefits, you can use coarse sea salt, but also not iodized.
. For sauerkraut, you can use a variety of additives: apples, lingonberries, cranberries, caraway seeds, beets, bay leaves. These additives are added to taste.
And now about technology. In fact, there is nothing complicated in sauerkraut, but if you skip or ignore at least one stage, then all your efforts can go to waste. Let's get started.
. Before fermentation, the heads of cabbage are cleaned - dirty and green leaves are removed, rotten and frozen parts are removed, and the stalk is cut off.
. Cabbage can be chopped, or you can ferment whole heads of cabbage (however, in a city apartment this is hardly possible).
. The carrots are peeled and chopped (you can grate them on a regular grater or on a Korean carrot grater).

Shredded cabbage and carrots are poured onto the table, sprinkled with salt and actively rubbed with hands, adding the necessary additives, until the cabbage releases juice.
. Prepare the container: place it on the bottom of a barrel or large enameled pan cabbage leaves.
. Place the cabbage in a container. To do this, spread the cabbage in a layer of 10-15 cm and compact it tightly. Next, add a layer of cabbage again and compact it again, and so on until the end.
. If you are fermenting cabbage in a large container, place a small whole head of cabbage inside the cabbage mass. In winter you will have very tasty cabbage rolls made from sauerkraut leaves.
. Lay cabbage leaves on top, place a clean cloth, a circle and a bend.
. If everything is done correctly, then within a day a brine should appear on the surface.
. The best temperature for fermentation is room temperature.
. The first sign of proper fermentation is bubbles and foam on the surface of the brine. Foam should be removed.
. And now - the most important step, if you skip it, you can ruin your cabbage. To get rid of gases with an unpleasant odor, the cabbage should be pierced with a wooden stick in several places to the very bottom. This should be done every 1-2 days.
. After the cabbage has settled, the load must be removed, the top leaves and the layer of browned cabbage must be removed. The circle should be washed with a hot soda solution, a napkin wash in water and then in saline solution. Wring out the napkin and cover the surface of the cabbage, place a circle and a lighter weight. The amount of pressure should be such that the brine comes out to the edge of the circle.
. If the brine does not appear, then you need to increase the pressure or add brine.
. Sauerkraut should be stored at a temperature of 0 - 5ºC.
. Properly fermented cabbage has an amber-yellow color, a pleasant smell and a sour taste.

Here are some sauerkraut recipes.

Sauerkraut with apples:
10 kg cabbage,
300 g carrots,
500 g apples,
250 g salt.

Sauerkraut for the winter with lingonberries (cranberries):
10 kg cabbage,
300 g carrots,
200 g lingonberries (cranberries),
250 g salt.
Sauerkraut with caraway seeds:
10 kg cabbage,
500 g carrots,
2 tsp cumin seeds,
250 g salt.

Sauerkraut with bay leaf:
10 kg cabbage,
500 g carrots,
2 tsp cumin,
¼ tsp. coriander seeds,
10 peas of allspice,
800 g apples (slices),
100 g salt.

Ingredients:
10 kg cabbage,
300-500 g carrots,
10 apples
200 g salt,
3 tbsp. Sahara.

Preparation:
Prepare food: peel cabbage, remove damaged leaves, remove stalks, chop, peel and grate carrots, cut apples into slices and remove seed pods. Grind the cabbage with salt, add carrots and sugar (if desired, you can increase the amount of sugar to ½ cup). Scald wide-necked jars with boiling water and line the bottom with cabbage leaves. Place a layer of cabbage in a jar, tamp it down so that the cabbage releases its juice, then place a layer of apples, cabbage again, etc. Fill the jar, cover with leaves, put in a clean napkin and a small saucer. Put a narrow jar filled with water on it - this will be our oppression. Leave the jars of cabbage at room temperature, remembering to pierce them with a wooden stick to the very bottom so that the gas escapes. Once fermentation is complete, remove the cabbage to the cold.

Sauerkraut in jars in an original way

Ingredients:
15-16 kg of cabbage,
1 kg carrots.
Brine:
10 liters of water,
1 kg salt.

Preparation:
Prepare brine by dissolving salt in hot boiled water. Chop the cabbage and grate the carrots. Mix cabbage and carrots without grinding. Dip the mixture in parts into the cooled brine and keep in it for 5 minutes. After this, remove the cabbage from the brine, squeeze and transfer to another bowl. “Wash” all the cabbage in this way. Then place the cabbage in jars, compacting them, cover with plastic lids and leave overnight at room temperature. The next day, take it out into the cold. If there is not enough brine in the jars, then it should be added.

Quick sauerkraut

Ingredients:
2 kg cabbage,
2 pcs. carrots,
250 g cranberries,
200 g grapes,
3-5 apples.
Brine:
1 liter of water,
1 glass of vegetable oil,
1 cup of sugar,
¾ cup vinegar
2 tbsp. salt,
1 head of garlic.

Preparation:
Prepare the brine - mix all ingredients, chopped garlic, bring to a boil and simmer for 2-3 minutes. Chop the cabbage, grate the carrots. Place cabbage, carrots, grapes, cranberries, apples, cabbage again, etc. in layers in a container. Pour brine over the cabbage and apply pressure. In 2 days the cabbage will be ready.

Ingredients for a 3 liter jar:
2-2.5 kg of cabbage,
3 tbsp. salt,
3-5 black peppercorns,
3-5 peas of allspice,
4-5 tbsp. Sahara,
2-3 buds of cloves,
1-2 tbsp. grated horseradish
garlic, ground black pepper - to taste,
1 medium-sized beet.

Preparation:
Place peppercorns, cloves, and grated horseradish on the bottom of wide-necked jars. Place coarsely chopped cabbage and thinly sliced ​​beets into a jar, adding salt and sugar, and adding garlic and ground pepper. Compact each layer with a masher. Place the jars in a warm place for 3 days. Place plates under the jars, as liquid may leak out during fermentation. Don't forget to pierce the contents with a wooden stick. Once fermentation is complete, remove the cabbage to the cold.

Ingredients:
1 head of cabbage,
1-2 beets,
2 pcs. carrots,
3 pcs. sweet pepper,
4 cloves of garlic,
10-15 black peppercorns,
bunch of dill,
1 tbsp. Sahara,
1 tbsp. citric acid,
salt - a little more to taste.

Preparation:
Cut the head of cabbage into 8-12 radial pieces, cut the beets and carrots into thin slices, chop the pepper into strips, chop the garlic and dill. Place in a container in layers, sprinkling with salt and sugar. Boil enough water, pour citric acid into the cabbage and pour boiling water so that the water covers the cabbage. Cover with a clean napkin and press down. Cabbage is ready in 3-4 days.

Spicy sauerkraut with beets

Ingredients:
2 heads of cabbage,
2 beets,
2 heads of garlic,
1 pod of hot pepper,
2-3 parsley roots,
2-3 horseradish roots,
salt to taste.

Preparation:
Cut the head of cabbage into 8 pieces. Grate the beets, chop the garlic, chop the parsley and horseradish roots, finely chop the hot pepper. Place the cabbage in a container, sprinkle with chopped vegetables and salt, add hot boiled water and place in a bowl where excess brine will be poured. Leave in a warm place for three days, piercing with a wooden stick. Once fermentation is complete, place in the cold.

Ingredients:
10 kg cabbage,
3-4 beets,
300-600 g hot pepper,
600-1000 g celery greens,
10-15 bay leaves,
60-120 g parsley.

Preparation:
Cut the cabbage heads into 6-8 pieces, place in a container, topped with beet slices, coarsely chopped herbs and pepper. Pour hot brine (per 10 liters of water - 500-700 g of salt). Leave in a warm place for 2-3 days. Then take it out into the cold.

Quick pickling cabbage for the winter

Ingredients:
10 kg cabbage,
200-250 g salt.

Preparation:
Mix shredded cabbage with salt, pack tightly into 3-liter jars and fill with cold boiled water. Leave at room temperature for 3 days. Sometimes pierce the cabbage with a stick. After 3 days, drain the water, dissolve sugar in it at the rate of 1 glass of sugar per jar, pour over the cabbage again and put in the refrigerator.

Spicy sauerkraut

Ingredients:
8 kg cabbage,
100 g garlic,
100 g horseradish root,
100 g parsley,
300 g beets,
1 pod of hot pepper,
4 liters of water,
200 g salt,
200 g sugar.

Preparation:
Cut the cabbage into large slices, mix it with grated horseradish, finely chopped garlic, beetroot cubes, finely chopped parsley and hot pepper. Prepare the brine - boil water, add salt, sugar, boil, cool. Pour brine over the cabbage, put pressure on it, keep it warm for two days, then take it out into the cold.

Chop cabbage, carrots, beets (you can do without them), add bay leaves, cumin seeds, salt to taste, mix everything. Place ¼ loaf of rye bread at the bottom of the container and add chopped vegetables. Prick several times with a wooden stick. After 3 days, put it in the cold.

And finally - a recipe for sauerkraut without salt according to the recipe of V. Zeland (author of the book “Living Kitchen”). This recipe has been converted by the author from Bragg's basic sauerkraut recipe. It’s interesting that green cabbage is also suitable for pickling.

Sauerkraut without salt (raw food recipe)

Ingredients:
2 heads of cabbage,
700-800 g carrots,
½ tsp. ground hot pepper (cayenne, chili),
60 g dry ground paprika.

Preparation:
Coarsely chop the cabbage, discard the rough stems, and also chop the stalk. Cut the carrots into slices. Mix in a bowl with seasonings, but do not mash. Place a cabbage leaf on the bottom of two three-liter jars, fill the jars tightly with cabbage, tamping with a wooden masher so that there is 10 cm left to the neck, close the top with cabbage leaves. Pour clean drinking or distilled water over the cabbage to cover the leaves. Place plastic bottles filled with water in jars as weights. The weight should be strong enough so that the water covers the top leaves of the cabbage. Leave in a warm place. After some time, the water in the jars will begin to rise. If it starts to overflow, it is better to remove or reduce the load. Every few hours, press down on the cabbage to release excess carbon dioxide. After 2 days, put the cabbage in the refrigerator. Where she should stay for another week. Make sure that the water always covers the leaves.

Choose and prepare cabbage in any way - sauerkraut will only benefit you in any case. Be sure to check out our step-by-step recipes for winter preparations. Happy preparations!

Larisa Shuftaykina